Since I’ve been making homemade yogurt in my Instant Pot, I needed some homemade granola to make the picture complete. It took me a couple of tries to get this Gingersnap Granola just right, but I think I finally did it. The molasses gives this granola a nice deep flavor without being too sweet, and the warm spices are just strong enough to give a hint of “gingersnap” without being over powering. I’ve added oat bran to this granola which I feel gives it a certain body and thickness that my first batch did not have. I know it’s kind of an obscure ingredient, but it’s definitely worth getting.
IMHO granola should always have some sort of dried fruit and some sort of nut. I happened to have an old box of golden raisins in my pantry (I wonder how long those are actually “good” for?), so I used those for my Gingersnap Granola. Candied ginger, although not really a fruit, would also work well and give more of that gingery effect. Sliced almonds were the best priced nuts at the store and I happened to love them, so that’s also what I went with this time. Pecans would be also be a great choice, though!
I ate my yogurt and granola with some fresh pineapple (on sale, yay!) and I must say, pineapple + ginger = awesome!
- 4 cups old-fashioned rolled oats ($1.04)
- 1 cup oat bran ($0.76)
- 1 cup sliced almonds ($1.62)
- 1/4 cup molasses (not black strap) ($0.63)
- 1/3 cup brown sugar ( $0.11)
- 1/4 cup canola oil ($0.08)
- 1/4 cup water ($0.00)
- 2 tsp powdered ginger* ($0.20)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp ground cloves ($0.02)
- 1/8 tsp salt ($0.01)
- 1/2 cup raisins ($0.59)
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, oat bran, and almonds until well mixed.
- In a small sauce pot, combine the molasses, brown sugar, oil, water, ginger, cinnamon, cloves, and salt. Heat and stir over a low flame until the brown sugar has dissolved and the mixture is liquid.
- Pour the molasses mixture over the bowl of dry oats and mix well until all of the oats, nuts, and oat bran are well coated.
- Pour the wet granola mixture onto the baking sheet and spread it out into a single layer. Bake the granola for 20 minutes, then give it a good stir. Bake for another 10-20 minutes, or until light golden brown (the total time will depend on the size of the baking sheet and how thick the granola is layered).
- Remove the granola from the oven and stir in the raisins. Press the granola down into a compact layer and allow to cool. Once cool, break it up and store in an air-tight container.
Step by Step Photos
Preheat the oven to 300 degrees and line a baking sheet with parchment. In a large bowl, stir together 4 cups old-fashioned rolled oats (they have more texture than quick oats), 1 cup sliced almonds, and 1 cup oat bran. Stir until they’re all well mixed.
In a small sauce pot, combine 1/4 cup molasses (not “black strap” molasses), 1/3 cup brown sugar, 1/4 cup canola oil, 1/4 cup water, 2 tsp powdered ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/8 tsp salt. Heat over a low flame and stir until the brown sugar is dissolved. If you want EXTRA gingery flavor, you can grate some fresh ginger in there, too. YUM!
Pour the molten molasses mixture into the bowl with the oats, nuts, and oat bran.
Stir really, really well so that all the oats, nuts, and bran are coated in the molasses mixture.
Spread the wet Gingersnap Granola mixture out over the prepared baking sheet. Bake in the preheated oven for 20 minutes, then stir. Bake for an additional 10-20 minutes, or until it’s lightly golden brown and smells slightly toasty.
Like this! The total baking time will depend on how big your baking sheet is and how thick the layer of wet granola is. Once it’s finished baking, stir in 1/2 cup golden raisins. Press the granola down into a compact layer and let it cool (pressing it down before it’s cooled helps it clump up). Once cool, store it in an air-tight container.
I ate my Gingersnap Granola with homemade yogurt and some fresh pineapple. Delish!
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